Lamb does tend to be one of those meats that people either love or hate and I think that's down to the strong smell it has when cooking and when raw. The blend of spices used here will fill your home with delicious scents whilst cooking, but don't worry they subtly work with the lamb to give it a fantastic flavour that's perfect any time of year.
Cooking the potatoes in with the lamb makes them super soft inside, crisp on the outside and FULL of flavour.
Aromatic Spring Lamb
Prep time: 10 mins
Cook time: 3hrs 30 mins
Preheat oven to 160℃
Special equipment needed:
Large roasting tin
1 Whole Leg of Lamb
50ml Olive Oil
500g Charlotte Potatoes
3 Bay Leaves
2 tsp Fennel Seeds
2 tsp Rosemary
2 tsp Garlic Puree (6 crushed cloves)
1 tsp Thyme
1 tsp Mint
1 tsp Cumin
1 tsp Caraway Seeds
1 tsp ground Coriander
1 tsp Paprika
1 tsp Cinnamon
Slice up or pull apart and serve with the crispy roasted potatoes and fresh, seasonal veg
Mix all the herbs, spices, garlic and oil together in a small bowl and set aside
Place the potatoes in the bottom of the roasting tin
Place the lamb leg on top of the potatoes and prick it all over with a sharp knife or fork
Rub the seasoning mix all over the lamb
Add the water to the bottom of the roasting tin with the potatoes
Lay a sheet of parchment paper on top of the lamb to stop it sticking and them cover tightly with foil (for extra flavour you could leave the lamb like this for 2-4hrs or overnight in the fridge to let it marinate but it works well cooking straight up!)
Bake in the oven for 2 and a half hours
Remove the foil and return to the oven for up to one hour, until the lamb and potatoes are beautifully crispy
This meal would be perfect with plenty of seasonal veg, such as purple sprouting broccoli and spring greens.
and remember, anyone can cook!